Lemon Confit

• 2 Lemons
• 100 g (3½ oz) Sugar

With a sharp knife, carefully remove the zest from the lemons, making sure you leave behind the bitter white pith. Finely dice the zest. Segment the lemon flesh and remove all of the seeds. Place the segments into a small bowl and squeeze out any remaining juice from the lemon over the segments.

Bring a small saucepan of water to the boil and blanch the zest for 1 minute. Strain the zes